A slow-cooker or pressure cooker will make the beef tender in half the cooking time but still infused with flavour.
Beef Rendang
A Malaysian staple dish- a rich dish bursting with flavour as beef is cooked with lots of spices and finish off with toasted coconut which gives the beef the unique taste. It is a dry beef dish and not meant to be "crispy".
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Ingredients
Servings:
- 8
- shallot(s)
- 4
- lemongrass (white parts only)
- 7
- garlic clove(s)
- 5 cm
- ginger
- 15
- dried chillies (soaked)
- 5 cm
- Galangal
- 4
- star anise
- 4
- Cloves
- 2
- Cinnamon bark (5 cm long)
- 5
- green cardamom
- 3
- black cardamoms
- 1 1⁄2 cups
- Thick coconut milk
- 1 1⁄2 cups
- water
- 3 tbsp
- Tamarind juice
- 1 kg
- Beef chunks
- 2
- lemongrass
- 5
- Kaffir lime leaves, sliced
- 6 tbsp
- kerisik
- 3 tbsp
- Palm or brown sugar
- —
- salt to taste
Steps to Prepare
Step 1 of 5
- 8 shallot(s)
- 4 lemongrass (white parts only)
- 7 garlic clove(s)
- 5 cm ginger
- 15 dried chillies (soaked)
- 5 cm Galangal
To make spice paste in a pestle & mortar or a blender: Cut the shallots, lemongrass (white part only), garlic, ginger, soaked dried chillies and galangal into smaller pieces and blend till they become a paste.
Step 2 of 5
- 4 star anise
- 4 Cloves
- 2 Cinnamon bark (5 cm long)
- 5 green cardamom
- 3 black cardamoms
Fried the spice paste with 6 tablespoons of oil on low heat till it turns into a slightly darker colour. Then, add the dry ingredient spices- star anise, cloves, cinnamon , green and black cardamom pods and fry till fragrant.
Step 3 of 5
- 1 1⁄2 cup Thick coconut milk
- 1 1⁄2 cup water
- 3 tbsp Tamarind juice
Add the beef and fry it till all sides of the beef has been sealed for about 3 to 4 minutes before adding all the liquid ingredients- coconut milk, water and tamarind juice.
Step 4 of 5
- 1 kg Beef chunks
- 2 lemongrass
Add the pounded lemongrass to the mixture. Cook it on medium heat and stir it from time to time till beef is almost cooked. To tenderise the beef, it needs to be cooked in a slow-cooker or pressure cooker on low heat. I uses my thermal insulated cooking pot called "The Magic Cooker" which uses the residual heat after cooking on the stove to cook and tenderise the meat in the thermal pot after 3 hours.
Step 5 of 5
- 5 Kaffir lime leaves, sliced
- 6 tbsp kerisik
- 3 tbsp Palm or brown sugar
- salt to taste
After the beef is tender, the liquid needs to be reduced in the pot with the lid open. before adding the kaffir lime leaves, kerisik (grated toasted coconut). Stir for 2 minutes, then add the palm sugar and salt to taste.
Published: May 26, 2020
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